News

Sprouted Grains in Sourdough: What They Are and How to Bake With Them
grains

Sprouted Grains in Sourdough: What They Are and How to Bake With Them

Sprouted grains bring a sweet, nutty depth and a moist crumb to sourdough — but...
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Sweet Stiff Starter: How to Make One and Why It Makes Softer, Sweeter Sourdough
enriched

Sweet Stiff Starter: How to Make One and Why It Makes Softer, Sweeter Sourdough

A sweet stiff starter is a firm, lightly sweetened levain made from your sourdough starter....
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How to Convert Any Yeast Recipe to Sourdough
guide

How to Convert Any Yeast Recipe to Sourdough

Any bread recipe that uses commercial yeast can be made with a sourdough starter. Here...
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Fermentolyse vs Autolyse: Which Should You Use for Sourdough?
guide

Fermentolyse vs Autolyse: Which Should You Use for Sourdough?

Autolyse and fermentolyse both give flour time to absorb water before you start working the...
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Sourdough cinnamon rolls, an enriched dough, iced on a plate
brioche

Enriched Sourdough: How to Make Brioche, Milk Bread and Sweet Doughs Rise

Butter, sugar, eggs and milk all slow a sourdough down. Here is why, and the...
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A sliced jalapeño cheddar sourdough loaf showing an open crumb with pockets of melted cheddar and green jalapeño
cheddar

Why Jalapeño Cheddar Sourdough Comes Out Heavy — and the Salt Question

A reader’s jalapeño cheddar loaf came out heavier than her onion one, and she wanted...
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A jar of active white spelt sourdough starter with spelt flour and soft spelt dough
ancient grains

Spelt Sourdough Starter: The Sweeter, Gentler Culture and How to Keep It

Spelt gives a starter a delicate, almost sweet nuttiness that modern white flour lost somewhere...
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A jar of active rye sourdough starter beside rye flour and a rye loaf
flour

Rye Sourdough Starter: What Changes When Your Culture Lives on Rye

Rye is the liveliest flour you can keep a starter on. Here is what that...
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A jar of sourdough starter sitting flat and inactive, the elastic band well above the level
beginners

Why Most Beginners Give Up on Sourdough in the First Fortnight

Almost nobody quits sourdough because they made a bad loaf. They quit in the first...
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Small piles of rye, spelt and einkorn grain and flour on a wooden board beside dark rye and golden sourdough loaves
flour

Baking Sourdough with Different Grains: Rye, Spelt, Einkorn and More

Nineteen grains compared for sourdough baking — how much of each to use, how to...
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A glass of red wine beside a cheese board with a hard cheese wedge, soft-rind cheese, black grapes and sliced sourdough
cheese

Wine for Bread and Cheese: Grapes, Labels and What to Buy

Thirty-seven grape varieties compared, the label terms that matter and the ones that do not,...
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A shallow ceramic dish of golden-green olive oil beside torn chunks of crusty sourdough on a rustic wooden table
bread

Olive Oil for Bread Dipping: Varieties, Grades and What to Buy

Sixteen olive oil varieties compared, all the grades explained plainly, and why the bottle pressed...
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